Smoky Jollof Rice

Ingredients

• •3 cups parboiled long-grain rice (washed until water runs clear)
• •Pepper base: 2 red bell peppers (tatashe)
• •Pepper base: 1–2 habanero peppers (ata rodo, to taste)
• •Pepper base: 1 can diced tomatoes (or 3 fresh plum tomatoes)
• •Pepper base: 1 large red onion
• •Pepper base: 3 cloves garlic
• •1 medium onion (sliced)
• •1 tsp dried thyme
• •1 tsp curry powder
• •2 bay leaves
• •2–3 chicken seasoning cubes (Knorr/Maggi)
• •Salt to taste
• •3 tbsp vegetable oil
• •2–2.5 cups rich chicken stock (hot)
• •Air-fried chicken breast or thighs (side)

Instructions

1. 1

   Prep the pepper base

   Blend the red bell peppers, habaneros, tomatoes, large onion and garlic until smooth. If it's too thick, add only a tiny splash of water so it cooks down faster.

2. 2

   Wash the rice

   Rinse the rice in warm water 3–4 times until the water runs completely clear, then drain fully. Removing the starch stops the rice going sticky or soggy.

3. 3

   Fry the stew base

   Heat 3 tbsp oil in a heavy-bottomed pot on medium. Fry the sliced onions and thyme for 2 minutes until soft and fragrant. Pour in the blended pepper mix, stir, drop to medium-low, cover and fry 10–12 minutes, stirring occasionally. It's ready when the sauce darkens, thickens, oil pockets rise to the top and the raw pepper smell is gone.

4. 4

   Season the stew

   Stir in the curry powder, crushed seasoning cubes, bay leaves and a pinch of salt. Add 2 cups hot chicken stock and bring to a rolling boil. It should taste slightly over-seasoned — the rice will absorb a lot of it.

5. 5

   Cook & steam the rice

   Add the drained rice and stir gently so every grain is coated. The liquid should sit just about half an inch above the rice — top up with a splash of hot stock if dry, but never submerge it. Cover the pot with foil, press the lid down firmly over it, and steam untouched on LOW for 25 minutes.

6. 6

   The smoky finish

   Remove lid and foil and fold the rice gently from bottom to top. If still firm and dry, sprinkle 2–3 tbsp stock over, re-cover tightly and steam 5 more minutes. Then turn the heat to medium-high for 2–3 minutes without stirring until you hear light crackling — that's the smoky party-jollof flavour. Turn off, stir gently, remove bay leaves and serve hot with air-fried chicken.